Couscous-Stuffed Pork Chops

DIRECTIONS

1. Combine 1 cup chicken broth and 2 tablespoons butter in a saucepan. Bring to a boil over medium heat. Stir in couscous. Remove the couscous, and fluff it with a fork.
2. In a frying pan over medium heat, melt the remaining 3 tablespoons butter. Cook onion and garlic in butter until tender, about 5 minutes. Remove pan from heat, and stir in currants, pine nuts, couscous, cinnamon. Season to taste with salt and pepper. Toss the mixture with as much of the remaining chicken stock as needed to hold together slightly.
3. Preheat the oven to 350 degrees F (180 degrees C). Reserve about 1/3 cup stuffing to sprinkle over the chops. Stuff each chop generously with stuffing, and insert toothpicks to keep the chops closed. Place the pork chops in an oiled roasting pan just large enough to hold them comfortably, and coat each generously with the marmalade. Sprinkle with the reserved stuffing, and press stuffing lightly into the marmalade so that it will stick to the chops.
4. Roast until the chops are browned on the outside, but just slightly pink in the center, about 40 to 45 minutes. Transfer the pork chops to warmed individual plates, remove the toothpicks, and serve hot.